Pasta Colle Acciughe (Sicilia)

Tagliatelle With Anchovies

Method

These are made in the same manner as the tagliatelle described on page 125, but they are dressed with a rich tomato sauce, to which 10 or 12 anchovies (in oil), chopped garlic and parsley have been added. The anchovies should either be finely chopped or pounded in a mortar.

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